Jalapeno Corn Biscuits Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Flour,
3/4 cup: Cornmeal,
3 tsp: Baking powder,
1/2 tsp: Salt,
1/2 cup: Shortening,
1 cup: Milk,
4 ounce: , (1/2 cup) Monterey jack cheese
With jalapeno chile peppers,
Directions:
Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour
into measuring cup; level off. In large bowl, combine
flour,cornmeal, baking powder and salt. Using pastry blender or fork,
cut in shortening until mixture resembles coarse crumbs. Add milk
and cheese; stir just until dry ingredients are moistened.
Drop dough by generous tablespoonfuls onto greased cookie sheets.
Bake at 450 deg. F. for 8 to 12 minutes or until light golden brown.
Serve warm.
18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg
sodium
Source: Sensational Salads, Pillsbury, #126, August
1991 Posted by Linda Davis
Source from luhu.jp
into measuring cup; level off. In large bowl, combine
flour,cornmeal, baking powder and salt. Using pastry blender or fork,
cut in shortening until mixture resembles coarse crumbs. Add milk
and cheese; stir just until dry ingredients are moistened.
Drop dough by generous tablespoonfuls onto greased cookie sheets.
Bake at 450 deg. F. for 8 to 12 minutes or until light golden brown.
Serve warm.
18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg
sodium
Source: Sensational Salads, Pillsbury, #126, August
1991 Posted by Linda Davis
Source from luhu.jp